The avocado is a large berry borne on Persea americana; the botanical name for the avocado tree. Their shape is similar to an egg, but can also be round. The skin is a lumpy dark green, which protects its fleshy light-green goodness, and it’s large single seed.

The avocado is believed to have originated in central Mexico, with evidence of wild avocado consumption as far back as 10,000 BC. It has long been a staple of the Mexican diet since. It wasn’t until the mid-1900s that avocados started to become a common food source in Europe and the US.

There are 100s of varieties of avocado, but no more than 10 are grown commercially, with Hass being the most popular variety available. Mexico produces around half of the global avocado production, holy guacamole!

Health bite –

Avocado is often called a superfood, and with good reason – it contains a high nutritional value and makes a versatile ingredient in culinary dishes. They have twice the potassium (important for muscular function) of a banana and are chock-a-block with 19 other minerals and vitamins.

You get roughly 160 calories per 100g, the majority coming from healthy (monounsaturated) fat, which is anti-inflammatory. Avocados can be used in salads, dips, desserts, or your baby’s food. They also make awesome beauty treatments – applying avocado to your hair or skin can leave them beaming with health.

An avocado is ready to eat when it has a little give to it when lightly squeezed. If it feels too squishy, it’s over-ripe.

Did you know?

The name avocado comes from the word āhuacatl – an Aztec word for testicle!